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AuthorTopic: Inflamed Stomach
Jaswant
10-24-2002
08:48 AM		Hi... sorry my English. [Razz]
I live in Mexico, in the city of Guadalajara. Four days ago I began to follow this diet and I have 2 problems. The first one is that it is impossible to get Nuts of Brazil here... neither they know them. With what another nut replace them? Here there are Nut of the India, Pecans, Macadamia. The other one is that since I began, I have an inflamed stomach and it hurts me. Perhaps be a reaction of the diet change... but it is very annoying. Can you give me some advice on this? And thank you to put to our disposition your knowledge and your presence.
Hugs [Razz]
Wai
10-24-2002
12:17 PM		Hi Jaswant,

quote:
I live in Mexico, in the city of Guadalajara. Four days ago I began to follow this diet and I have 2 problems. The first one is that it is impossible to get Nuts of Brazil here...
There are two more people from Mexico on this board: Julian Farah and Karen. Maybe they know where to get them in Mexico?
I will copy this part of your post to the the "nuts, seeds and oil" forum, and name it: "Brazil nuts in Mexico?".

quote:
since I began, I have an inflamed stomach and it hurts me.
You may be very sensitive to fiber.
Here's what you should do:
Replace as much whole fruits with pressed juices (OJ) and juices from the juice extractor. (any fruit).
And don't eat lettuce etc.
Jaswant
10-24-2002
04:57 PM		Thanks a lot, Wai. Today I'm feeling better... I will check about Brazilian Nuts in the Forum.
I will, also, increase OJ. For now, Olive Oil and avocado makes me feel full of energy.
I have noticed that my desires of smoking cigarettes have diminished notably... the truth, I believed that anything could be possible to remove my nicotine addiction . It is the first time in years that I don't feel smoking desire. That, for me, is something BIG.
Thanks with all my appreciation for you.
Wai
10-25-2002
05:35 AM
quote:
I have noticed that my desires of smoking cigarettes have diminished notably
the funny thing is that cooked foods contain partially the same addictive beta-carbolines; thus eating cooked foods and smoking cigarettes keeps the addiction in both 'alive'.

Another 'funny' thing is that cooked foods and cigarette smoke partially contain the same mutagenic HCA:

Cigarette smoke contains...........Cooked foods contain
beta-carboline (10).....................beta-carboline (11)
Trp-P-1 (12)..............................Trp-P-1 (13)
Trp-P-2 (14)..............................Trp-P-2 (15)
4-aminobiphenyl (16)...................4-aminobiphenyl (17)
MeIQx (12).................................MeIQx (18)
Glu-P-1 (19)...............................Glu-P-1 (20)

Mutagenic heterocyclic amine (HCA) concentration in prepared food can be much higher than in cigarette smoke. 100 grams (3.5 oz.) of grilled meat for example contain as much AalphaC as smoke of 812 cigarettes. And 100 grams of grilled meat contain as much of even-more-mutagenic MeAalphaC as the smoke of 1,050 cigarettes !!! (21)

quote:
(10) Totsuka, Y. et al, Structural determination of a mutagenic aminophenylnorharman produced by the co-mutagen norharman with aniline. Carcinogenesis 1998 / 19 (11) / 1995-2000. , Wakabayashi, K. et al, Human exposure to mutagenic/carcinogenic heterocyclic amines and comutagenic beta-carbolines. Mutat. Res. 1997 / 376 (1-2) / 253-259.

(11) Solyakov, A. et al, Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue. Food Chem. Toxicol. 1999 / 37 (1) / 1-11. , Skog, K. et al, Analysis of nonpolar heterocyclic amines in cooked foods and meat extracts using gas chromatography-mass spectometry. J. Chromatogr. A. 1998 / 803 (1-2) / 227-233. , Stavric, B. et al, Mutagenic heterocyclic aromatic amines (HAA's) in 'processed food flavour' samples.Food Chem. Toxicol. 1997 / 35 (2) / 185-197. , Wakabayashi, K. et al, Human exposure to mutagenic / carcinogenic heterocyclic amines and comutagenic beta-carbolines. Mutat. Res. 1997 / 376 (1-2) / 253-259. , Galceran, M.T. et al, Determination of heterocyclic amines by pneumatically assisted electrospray liquid chromatography-mass spectometry. J. Chromatogr. A. 1996 / 730 (1-2) / 185-194. , Gross, G.A. et al, Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grilled scrapings. Carcinogenesis 1993 / 14 (11) / 2313-2318. , Sugimura, T. et al, Mutagenic factors in cooked foods. Crit. Rev. Toxicol. 1979 / 6 (3) / 189-209.

(12) Wakabayashi, K. et al, Identification of new mutagenic heterocyclic amines and quantification heterocyclic amines. Princess Takamatsu Symp. 1995 / 23 / 39-49.

(13) Ashida, H. et al, Tryptophan pyrolysis products, Trp-P-1 and Trp-P-2 induce apoptosis in primary cultured rat hepatocytes. Biosci. Biotechnol. Biochem. 1998 / 62 (11) / 2283-2287. , Sasaki, Y.F. et al, In vivo genotoxicity of heterocyclic amines detected by a modified alkaline single cell gel electrophoresis assay in a multiple organ study in the mouse. Mutat. Res. 1997 / 395 (1) / 57-73. , Sugimura,T. et al, Mutagens in food. Journal of Agriculture and Food Chemistry 1995 / 43 / 404-414. , Manabe, S. et al, Carcinogenic tryptophan pyrolysis products in the environment. J. Toxicol. Sci. 1991 / 16 (suoppl.1) / 63-72.

(14) De Flora, S. et al, Modulation of the potency of promutagens and direct acting mutagens in bacteria by inhibitors of the multidrug resistance mechanism. Mutagenesis 1997 / 12 (6) / 431-435.

(15) Skog, K. et al, Analysis of nonpolar heterocyclic amines in cooked foods and meat extracts using gas chromatography-mass spectometry. J. Chromatogr. A. 1998 / 803 (1-2) / 227-233. , Ashida, H. et al, Tryptophan pyrolysis products, Trp-P-1 and Trp-P-2 induce apoptosis in primary cultured rat hepatocytes. Biosci. Biotechnol. Biochem. 1998 / 62 (11) / 2283-2287. , Sasaki, Y.F. et al, In vivo genotoxicity of heterocyclic amines detected by a modified alkaline single cell gel electrophoresis assay in a multiple organ study in the mouse. Mutat. Res. 1997 / 395 (1) / 57-73. , Galceran, M.T. et al, Determination of heterocyclic amines by pneumatically assisted electrospray liquid chromatography-mass spectometry. J. Chromatogr. A. 1996 / 730 (1-2) / 185-194. , Yamaguchi, K. et al, Presence of 3-amino-1,4-dimethyl-5H-pyrido(4,3-b)indole in broiled beef. Gann. 1980 / 71 (5) / 745-746. , Yamaizumi, Z. et al, Detection of potent mutagens, Trp-P-1 and Trp-P-2 in broiled fish. Cancer Lett. 1980 / 9 (2) / 75-83. , Sugimura, T. et al, Mutagenic factors in cooked foods. Crit. Rev. Toxicol. 1979 / 6 (3) / 189-209.

(16) Bartsch, H. et al, Black (air-cured) and blond (flue-cured) tobacco cancer risk. 4 Molecular dosimetry studies implicate aromatic amines as bladder carcinogenesis. Eur. J. Cancer 1993 / 29A (8) / 1199-1207.

(17) Hammons, G.J. et al, Effects of chemoprotective agents on the metabolic activation of the carcinogenic arylamines PhIP and 4-aminobiphenyl in human and rat liver microsomes. Nutr. Cancer 199 / 33 (1) / 46-52.

(18) Sasaki, Y.F. et al, Colon specific genotoxicity of heterocyclic amines detected by themodified alkaline single cell gel electrophoresis assay of multiple mouse organs. Mutat. Res. 1998 / 414 (1-3) / 9-14. , Grivas, S., Synthetic roots to the food carcinogen 2-amino-3,8-dimethylimidazo(4,5-f)quinozaline (8-MeIQx) and related compounds. Princess Takamatsu Symp. 1995 / 23 / 1-8.

(19) De Marini, D.M. et al, Mutation spectrum of cigarette smoke condensate in Salmonella : comparison to mutations in smoking-associated tumors. Carcinogenesis 1995 / 16 (10) / 2535-2542.

(20) Sugimura, T. et al, Carcinogenic, Mutagenic, and Comutagenic Aromatic Amines in Human Foods. Natl. Cancer Inst. Monogr. 1981 / 58 / 27-33.

(21) Matsumoto, T. et al, Determination of mutagen amino-alpha-carbolines in grilled foods and cigarette smoke condensate. Cancer Lett. 1981 / 12 (1-2) / 105-110.
Jaswant
10-25-2002
07:57 AM		[Confused] I didn't know all this... to relate addictions with nutricion. We are so conditioned to think that we eat well that don't realize that our nutritional habits are determined by economic and political factors that anything has to do with our health. What I am experiencing is real. In 5 days on this diet, my body is beginning to not only reject the cigarette, but some other things, for example Diet Coke that before diet was the "sweet" alternative... yesterday I was not able neither to give a swig. I am fascinated. I don't have acne neither a great overweight, maybe 3 kg that I would like to lose. My election of feeding better it is that in the last months I have not felt very well. The stress, a lot of work, coffee and smoking... nurture me with any thing... they were giving to my body very little energy [Frown] and very few desires of living.
A problem is never solved in the same level in which was created, you can solve it always in the following level. For my, the following level was to change my nutricion habits. And I am amazed [Eek!] with what is happening. Thank you for all Wai... and even more for answer personally to all the doubts.
Hugs
Jaswant
engesongwok
03-24-2003
06:58 PM		Is that why cooked food is starting to taste like cigarettes to me? And grilling food smells like smoking to me? It must be those same chemicals in food which are also in cigarettes.

Sometimes I feel like I want to eat certain foods, but when I eat them, they just don't taste good.
Wai
03-28-2003
09:29 AM		exactly
your taste is actually designed to be able to discover toxins (bitter) in foods
grilled foods contain high levels of toxins, which you can taste once you are not so addicted anymore
Actually, if only you grill the food long enough, it will have black rims, and these black rims taste very bitter, for containing extremely high levels of toxins
if the the food is grilled less long, the concentration of toxins will only be lower